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One of my new favorite meals, this Shrimp Sushi Bake Recipe tastes just like sushi but is free from raw fish and is super easy (and safe) to make at home!
Dairy-free and gluten-free-friendly, this dish is sweet, savory, tangy, and full of protein for a family-friendly meal that feels a little fancy.
30-Minute Shrimp Sushi Bake Recipe
I first learned about sushi bake recipes online. I’m a huge fan of all things sushi and poke bowls. So, I knew I had to try it out immediately! For my version, I used shrimp instead of the salmon found in many versions to make it a little more kid-friendly.
Then, I layer all the ingredients in a single dish, kind of like my low-carb tuna casserole. With just a few test runs, I was able to nail the creamy consistency and layers of flavor you look for in sushi without the stress of using raw fish. Now, I lean on this dish when I want to shake up our regular dinner routine, and it’s always a fun way to satisfy my suhi craving!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
Sushi Rice
- White Rice: I like to use sushi rice, but any short or long-grain white rice, such as Basmati or Jasmine rice, will work for this sushi bake recipe.
- Rice Vinegar: This helps prevent the grains from clumping together, meaning they stay super fluffy. It also adds a subtle, tangy, sweet taste. If you don’t have rice vinegar, coconut aminos also work.
- Salt: Just a pinch adds depth and balances some of the tang of the vinegar.
Shrimp Filling
- Mayonnaise: I typically use my Paleo mayo or a store-bought avocado oil mayonnaise.
- Sriracha: This replicates spicy mayo found in many sushi rolls. Feel free to add more or less to taste.
- Soy Sauce: Substitute coconut aminos, if needed, to keep this recipe gluten-free.
- Sesame Oil: This adds a subtle, nutty taste.
- Green Onion: Use both the white and green parts for a pungent, tangy flavor and subtle crunch.
- Shrimp: I always use raw shrimp that are peeled and deveined to keep the prep easy. If using frozen shrimp, make sure to thaw them first and pat them dry. Otherwise, your sushi bake will be soggy.
Where I Buy My Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
- Wild-Caught Seafood
Delivered to your door! The latest ButcherBox deal can be found right here!
How to Make a Shrimp Sushi Bake Recipe
- Cook the rice: Bring the rice and water to a boil in a medium saucepan. Then, reduce the heat to low, cover, and simmer until most of the liquid is absorbed. Remove the pot from the heat, and fluff with a fork or rice paddle. Then, stir in the rice vinegar and salt, and fluff again. (You can also use a rice cooker, if preferred!)
- Make the shrimp filling: Next, whisk all the filling ingredients except the shrimp in a medium bowl. Pat the shrimp dry, add them to the bowl, and toss to coat.
- Assemble: Press the cooked rice evenly into the bottom of a greased casserole dish, and spread the shrimp mixture on top of the rice.
- Bake: Transfer the baking dish to the oven, and bake until the shrimp are fully cooked and the rice begins to turn lightly golden brown.
- Serve: Garnish with avocado, green onion, sesame seeds, nori wraps, and furikake seasoning, sprinkling it over the top of the sushi bake as desired. Enjoy!
Kitchen Tools I Use
Possible Variations
- Mayo – Use softened cream cheese in addition to or in place of the mayo for a richer, creamier taste.
- Shrimp – Use salmon, scallops, canned tuna, or tofu. Or, opt for imitation crab meat for a California roll-inspired crab sushi bake.
- Rice – Swap the white rice for sticky rice, brown rice, or use cauliflower rice for a low-carb option.
- Veggies – Add chopped cucumber, shredded carrots, pickled asparagus, or mushrooms for a boost of nutrients.
- Fruit – Use fresh fruit like pineapple or mango in the bake or as a topping for a sweet taste.
FAQs
This recipe is best served right away, but will keep fresh covered in the fridge for up to 3 days. To serve, warm individual portions in the microwave. Or, reheat the dish in the oven at 350ºF just until warmed through.
I like to serve my shrimp sushi bake with veggie sides like my cucumber and sweet pepper salad, easy edamame salad, or air fryer broccoli.
More Shrimp Recipes
Shrimp Sushi Bake Recipe
Ingredients
For the Rice:
- Avocado oil for greasing
- 1 ½ cups white rice
- 3 cups water
- 1 teaspoon rice vinegar or coconut aminos
- ½ teaspoon salt
For the Shrimp Mixture:
- 2 tablespoons mayo
- 1 tablespoon sriracha
- 2 teaspoons soy sauce or coconut aminos
- 1 teaspoon sesame oil
- ¼ cup green onion thinly sliced
- 1 pound shrimp peeled, deveined, and diced
Optional Toppings:
- Avocado sliced
- Additional green onion
- Sesame seeds
- Nori wraps
Instructions
- Preheat the oven to 400ºF. Lightly grease a 9×9-inch baking dish with avocado oil and set aside.Avocado oil
- Cook the rice: In a medium saucepan, bring the rice and water to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat, fluff with a fork, and stir in the rice vinegar and salt. Fluff again to combine.1 ½ cups white rice, 3 cups water, 1 teaspoon rice vinegar or coconut aminos, ½ teaspoon salt
- Make the shrimp mixture: In a medium bowl, whisk together the mayo, sriracha, soy sauce (or coconut aminos), sesame oil, and green onion. Pat the shrimp dry, add to the bowl, and toss to coat.2 tablespoons mayo, 1 tablespoon sriracha, 2 teaspoons soy sauce or coconut aminos, 1 teaspoon sesame oil, ¼ cup green onion, 1 pound shrimp
- Assemble: Press the cooked rice evenly into the bottom of the prepared baking dish. Spread the shrimp mixture on top.
- Bake for 15 minutes, or until the shrimp is fully cooked.
- Garnish with your desired toppings and serve warm.Avocado, Additional green onion, Sesame seeds, Nori wraps
